Nutter Butter Bars
These nutter butter bars are homemade chewy peanut butter bars stuffed with chocolate chips and nutter butter cookies!
Equipment
Ingredients
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup + ⅛ cup unsalted creamy peanut butter
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 ⅓ cup + 1 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- ½ cup semi-sweet chocolate chips
- 10 nutter butter cookies
Instructions
- Line a square 8x8 baking pan with parchment paper. Preheat the oven to 350 F/180 C.
- Melt the butter. Let it cool until still warm but not hot, about 5 minutes.
- Whisk in the sugar and brown sugar.
- Whisk in the peanut butter, egg, and vanilla.
- Fold in the flour, baking powder, salt, and chocolate chips.
- Spread the dough evenly into pan.
- Press the nutter butter cookies into the top of the dough.
- Bake at 350 for 25-27 minutes or until the edges are golden brown and wrinkled.
Notes
Step-by-step process photos are provided above, in the body of this post.
ingredient notes
- Peanut butter: I used unsalted creamy peanut butter for this recipe. I don't recommend salted peanut butter because it does make these bars too salty.
- Nutter butter cookies: You can find these cookies in the cookie and snack aisle at any grocery store!
- Semi-sweet chocolate chips: Substitute semi-sweet chocolate chips for dark chocolate or milk chocolate.
- Butter: This recipe is best with unsalted butter. If you only have salted butter on hand, reduce the salt amount to 1/4 teaspoon.
- Use a kitchen scale for the most accurate measurements!
- All ovens are different, and your bars may bake quicker or take longer than the indicated baking time. I recommend checking on them occasionally and looking for signs of doneness!
- Use room temperature ingredients. This will create a smooth and uniform batter than will bake uniformly and evenly.
- Cool the butter before using. Once melted, the butter will likely be too hot. Let it cool until it's warm to the touch, but not hot.
- Room temperature: These bars are best kept in an airtight container or ziplock bag for 3-4 days at room temperature.
- Freezer: Store the bars in an airtight container or freezer bag for up to one month in the freezer.
